Best Easy Instant Pot Mashed Potatoes No Drain Required

My New Favorite Kitchen Helper

I love my old potato masher. But my Instant Pot? It is a new friend. It makes the easiest mashed potatoes so fast. You do not even have to drain the water. I still laugh at that. It feels like a little kitchen magic.

This is the best recipe for busy days. Or for when family shows up suddenly. You can have creamy, dreamy potatoes in about 20 minutes. That matters because good food should not be hard. Everyone deserves a cozy side dish without the fuss. Do you have a kitchen tool that feels like magic to you?

Why No Draining is So Smart

Here is my little anecdote. I used to spill potato water every single time. My floor would get wet. I would sigh. This no drain mashed potatoes method changed that. You keep all the water in the pot. You use it to help mash.

This is not just about less mess. It is about flavor and health. That starchy water helps make the potatoes creamy. It also keeps the good vitamins in the potatoes. *Fun fact*: Potatoes have more potassium than a banana! So keeping that water is a very good idea.

Keeping It Simple and Cozy

You only need a few things. Some yellow potatoes, water, butter, and salt. I like to add a tiny bit of garlic sometimes. Doesn’t that smell amazing? You can use vegan butter for dairy-free mashed potatoes. This makes the recipe great for everyone.

These are naturally gluten-free mashed potatoes too. That matters because food should bring people together. No one should worry about what is in their bowl. Just creamy, comforting potatoes. Are you team creamy mash or team chunky mash? I love hearing what people prefer.

The 20 Minute Miracle

Yes, really! From cutting to eating in about 20 minutes. The Instant Pot does the hard work. You just chop, cook, and mash. These quick mashed potatoes are a lifesaver. They are the perfect holiday side dish when the oven is full.

Just five minutes under pressure. The pot gets them so soft. Then you mash right in there. No extra pots to wash. I think that is the best part. What is your busiest cooking day of the year? For me, it is always Thanksgiving Eve.

Make Them Your Own

This easy instant pot recipe is just a start. You can leave the skins on for a rustic feel. That is how my grandson likes them. Or peel them all for super smooth potatoes. Add a splash of dairy-free milk if you want them extra creamy.

Taste and adjust. That is the real secret to cooking. Need more salt? Add it. Want them richer? A little more butter. This recipe is your friend, not a boss. Now you have a bowl of warm, vegan mashed potatoes ready. Perfect for any Tuesday, or any special feast.

Instructions

Step 1: First, get your potatoes ready. I like to peel some and leave the skin on a few for a bit of fun texture. Cut them all into same-sized chunks, about an inch big. This is the secret for even cooking in your instant pot recipe. Put them right in the pot with the water or broth. (A uniform chop is my hard-learned tip for perfect 20 minute mashed potatoes every time!).

Step 2: Now, lock that lid on tight. Set it to pressure cook on high for just 5 minutes. It will take a few minutes to get ready, so don’t worry. I use this time to mince my garlic. These quick mashed potatoes are the easiest mashed potatoes for a busy night. What’s your favorite thing to do while you wait? Share below!

Step 3: When the timer beeps, carefully do a quick release. Mind the steam, dear! Check if a fork slides into a potato easily. If not, let them sit on “keep warm” for a few more minutes. This no drain mashed potatoes method keeps all the good flavor and nutrients right in the pot. It’s a wonderful trick for gluten-free mashed potatoes that are still full of taste.

Step 4: Here’s the fun part: mashing! Don’t drain any water. Just start mashing right in the pot. Then add your vegan butter, garlic, salt, and pepper. For extra creamy ideas, you can look at this creamy garlic olive oil mash. You’re making the best vegan mashed potatoes and dairy-free mashed potatoes that everyone will love.

Step 5: Finally, taste and adjust. Need more butter? Go ahead. For a smoother mash, a splash of dairy-free milk helps. But add just a little! You can always add more. Now, serve them up hot. These instant pot mashed potatoes are the perfect holiday side dish. They always remind me of my crowded, happy Thanksgiving table.

Creative Twists

… Stir in a spoonful of pesto for a herby, green delight.
… Add a pinch of smoked paprika for a cozy, warm hint.
… Mix in some chipotle lime flavor for a sweet and smoky kick.
Which one would you try first? Comment below!

Serving & Pairing Ideas

These easy mashed potatoes are a dream next to a simple roasted chicken or herb-roasted potatoes. For a fancy touch, top with fresh chopped chives or parsley. I also love them with a big ladle of vegetarian gravy. They make any meal feel special and complete. Which would you choose tonight?

Keeping Your Spuds Happy After Dinner

Let’s talk about keeping these easy mashed potatoes for later. They store beautifully. Just pop them in a sealed container in the fridge. They will stay good for three to four days. I remember my first big batch. I was so proud, but also worried they would spoil. They didn’t! Storing food well means less waste and more ready meals. That matters for a busy family.

You can freeze them for a month, too. Use a freezer-safe bag. Press out all the air first. To reheat, add a splash of milk or broth to a pot. Warm them slowly on the stove, stirring often. This keeps them creamy. Batch cooking this instant pot recipe is a lifesaver for busy weeks. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

We all face little problems in the kitchen. First, watery mash. This happens if you add too much liquid. Fix it by mashing more or letting it cook off on “Keep Warm.” Second, lumpy potatoes. Cut your chunks uniform, about one inch. I once rushed and had big chunks. They did not cook evenly! Third, bland flavor. Always taste at the end. Add more salt or butter bit by bit.

Fixing these issues builds your cooking confidence. You learn by doing. It also makes your gluten-free mashed potatoes taste amazing every time. Good flavor makes everyone smile at the table. Which of these problems have you run into before?

Your Quick Questions, Answered

How to make mashed potatoes in the Instant Pot

It is so simple for quick mashed potatoes. Add chopped potatoes and water to the pot. Do not use the trivet. Cook on high pressure for five minutes. Quick release the steam. Mash right in the pot with the cooking liquid. Then mix in your butter and seasonings. You get creamy, no drain mashed potatoes in about twenty minutes total.

Can you put raw potatoes in the Instant Pot for mashed potatoes?

Yes, you absolutely can. Start with raw, chopped potatoes. There is no need to boil them first. The pressure cooker will cook them perfectly. Just make sure you cut them into even, one-inch pieces. This helps them all get tender at the same time. It is the secret to these easy mashed potatoes.

How long does it take to pressure cook potatoes for mashing?

Set the cook time for five minutes on high pressure. Remember, it takes about five more minutes for the pot to come to pressure. So the total time is about ten minutes of cooking. This makes them the perfect 20 minute mashed potatoes from start to finish. It is faster than boiling on the stove.

Should you rinse potatoes after cooking in Instant Pot for mashed potatoes?

No, do not rinse them. You do not need to drain the water either. The little bit of starchy water left helps mash the potatoes. It makes them creamy. It also keeps more of the potato’s good vitamins inside. This “no drain” method is key for these vegan mashed potatoes.

How do you keep mashed potatoes warm in an Instant Pot?

Use the “Keep Warm” setting on your Instant Pot. After mashing, just put the lid back on loosely. The pot will hold a safe, warm temperature. This is perfect when you are getting the rest of your holiday side dish ready. They will stay hot and perfect for serving.

What is the best way to thicken Instant Pot mashed potatoes?

If they seem too thin, just keep mashing. The potatoes will absorb some liquid. You can also turn on the “Sauté” setting for a minute. Stir constantly so they do not stick. The extra heat will thicken them up. Letting them sit on “Keep Warm” with the lid off also helps. Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love this simple, cozy recipe. It is one of my go-to sides for any day. *Fun fact: Potatoes have more potassium than a banana!* I find that so interesting. Cooking should be fun, not stressful. These dairy-free mashed potatoes are proof of that. Have you tried this recipe? I would love to hear how it turned out for you. Please share your story in the comments below.

Happy cooking!

—Clara Cooper.

Effortless Instant Pot Mashed Potatoes

Author: Clara Cooper Cooking Method:Instant Pot Cuisine:American Courses:Side

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: Total time: 20 minutesServings:2 servingsCalories:251 kcal Best Season:Summer

Description

Instant Pot Mashed Potatoes (No Drain, 20 Minutes!)

See also  The Best Healthy Teriyaki Tofu Bowl Recipe

Ingredients

POTATOES:

• 1 lb baby yellow, gold, or red potatoes (we prefer gold), peeled or unpeeled, cut into ~1 inch uniform chunks (1 lb yields ~3 cups chopped)
• 1/2 cup water (or for more flavor sub vegetable broth or chicken broth if not vegetarian or vegan)

SEASONING:

• 2 Tbsp vegan butter (we prefer Miyoko’s // or sub organic cultured dairy butter)
• 1-2 cloves garlic, minced (optional, plus more to taste)
• 1/4-1/2 tsp each sea salt and fresh ground black pepper (plus more to taste)
• 2-4 Tbsp dairy-free milk (plain, unsweetened // optional // only if needed)

GARNISH optional:

• Fresh parsley
• Vegan butter (we prefer Miyoko’s // or sub organic cultured dairy butter)
• Sea salt and fresh ground black pepper

Instructions

1. If peeling potatoes, do so first (we prefer peeling some and leaving the skin on a few for a bit of texture, but feel free to skip peeling for more rustic texture or to peel all for smooth and creamy potatoes). Then cut potatoes into ~1 inch uniform chunks and add to Instant Pot (DO NOT use the trivet) with water or broth.
2. Cover with lid, press “PRESSURE COOK”, and set to high for 5 minutes. It will take ~5 minutes to come to pressure before beginning the 5 minute countdown. NOTE: For larger batches, increase proportions of potatoes, water, and seasonings, but leave cooking time the same.
3. Once the timer goes off, carefully quick release, making sure to avoid steam coming from the release valve. If you can’t get to it right away, it’s also okay to allow a natural release.
4. Check the potatoes with a knife to ensure all are easily pierced and very easy to mash. If they’re not, put the lid back on and “keep warm” for 5-10 minutes more or until all potatoes are tender to allow for easy mashing.
5. There’s no need to drain any water out as it will be used to help mash the potatoes. This also helps retain more nutrients from the potatoes. Use a potato masher (or large fork) to mash the potatoes. Then add butter of choice, garlic (optional), and salt and pepper.
6. Mash until desired consistency is reached. Mash more for creamier potatoes, less for chunkier potatoes.
7. Taste and adjust flavor as needed, adding more salt or pepper to taste, butter for buttery flavor/richness, or dairy-free milk as needed to thin (just be sure not to add too much or your mash can become runny).
8. Serve hot, garnish with parsley (optional) or more butter, salt, and pepper. Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month (though best when fresh). Reheat in the microwave or on the stovetop, adding more butter or milk of choice as needed.

Notes

For larger batches, increase proportions of potatoes, water, and seasonings, but leave cooking time the same.

Keywords:Potatoes, Mashed Potatoes, Instant Pot, Vegan, Side Dish